What do you say we blend tradition and modernity this Easter? Our recipe for matcha-glazed pound cake is the perfect addition to your holiday table! Be sure to try this twist on the traditional pound cake and treat your loved ones. The light and fluffy cake with delicious green matcha cream will surely delight everyone during the meal. And who knows, maybe you’ll even inspire family members or friends to start their own matcha adventure? 🙂
Ingredients for the dough:
- 150g butter
- 260g sugar
- 280g flour
- 2 teaspoons Moya Traditional Matcha
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 5 eggs
- 200g sour cream
Ingredients for the green matcha glaze:
- 200g white chocolate
- 150g cream (26% fat content)
- 1 teaspoon matcha tea
Preparation of Easter pound cake with matcha glaze:
Preheat the oven to 170 degrees Celsius. Grease the pan with butter and sprinkle with ground almonds or breadcrumbs. Separate the egg whites from the yolks and beat them with a mixer until stiff. In a separate bowl, mix the flour, baking soda, salt, and matcha. Cream the butter with the sugar until fluffy. Slowly add the egg yolks, one at a time. Then add the mixed dry ingredients alternately with the sour cream. Finally, fold in the beaten egg whites (do this in three batches) and gently mix.
Pour the batter into the pan and bake for about 55 minutes (until a toothpick comes out clean). Once the cake is done, let it cool and remove it from the pan.
Now you can prepare the green matcha glaze. Heat the cream over low heat until it simmers, then pour it over finely chopped white chocolate in a bowl and gently stir until melted. Add the matcha and mix well. Tip: You can use a blender to avoid lumps.
Decorate the cooled cake with the glaze and optionally with edible flower petals.
Itadakimasu! Enjoy!